| انشأ بواسطة | سبينس |
| وقت التحضير | 30 دقائق |
| Freezing time | Overnight or until frozen |
| وقت الطهي | 5 دقائق |
| عدد الأفراد | 4 |
| مطبخ | Middle Eastern |
| النظام الغذائي | نباتي |
| إرشادات التحضير | وصفة متوسطة السهولة |
| سعرات حرارية | 453 |
| دهون | 19.5g |
| المشبعة | 8.6g |
| بروتين | 7.6g |
| الكربوهيدرات | 66.2g |
| السكريات | 48.3g |
| نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان. تعرف على المزيد | |
المكونات
طريقة التحضير
تحميل PDFTo prepare the sorbet, juice the lime, then place 2 tbsp of fresh lime juice alongside the frozen mango, maple syrup, cardamom and cinnamon in a blender and blitz until smooth. Pour the mixture in a freezer-proof container and freeze for approx. 2 hours or until firm.
To prepare the tuiles, melt the butter in the microwave and set aside to cool completely. Sieve the flour and icing sugar together into a small bowl. Separate the egg whites from the yolks. Whisk the melted butter and egg whites into the icing sugar mixture to form a smooth batter. Cover and refrigerate for 30 minutes.
Meanwhile, preheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper.
Scoop out 2 tsp of batter and place on the baking paper, spaced approx. 10-15cm apart on the sheet. Make only 2 tuiles at a time; you must work with them quickly after they come out of the oven.
Using an offset spatula, smooth out the batter to form a 10cm circle. Sprinkle the pistachios over the tuile and bake in the oven for 4-5 minutes, or until the edges turn golden brown. Remove the cooled tuiles from the baking sheet.
Serve the sorbet with the pistachio tuile.
